El Fuego Viviente Chili Sauce
github.com
El Fuego Viviente Chili Sauce
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Re: El Fuego Viviente Chili Sauce
#2The best foods are fermented. :9
Re: El Fuego Viviente Chili Sauce
#3Why github? You couldn’t just use pastebin? It’s a recipe! How much collaboration are you expecting to happen? Are you expecting people to file issues about your chili sauce?
Re: El Fuego Viviente Chili Sauce
#4The idea of open source recipes on GitHub is so charming to me.
Re: El Fuego Viviente Chili Sauce
#5Do you think you'd lose any flavor/goodness if you strained it prior to bottling? If you have made a strained or more finely blended version of this were there any key learnings?
Re: El Fuego Viviente Chili Sauce
#6A recipe without 10 pages of useless, boilerplate SEO content?
Re: El Fuego Viviente Chili Sauce
#7Chiles are the vegetable. Chili is the meat and bean stew-like concoction.
Re: El Fuego Viviente Chili Sauce
#8[deleted]
Re: El Fuego Viviente Chili Sauce
#9Do you think you'd lose any flavor/goodness if you strained it prior to bottling? If you have made a strained or more finely blended version of this were there any key learnings?
A big part of this style of sauce is the chunkiness. We used to make tons of these types of sauces growing up, and some things changed the flavor more than others. Leaving it a bit chunky is best for this style (with carrots/etc), i.m.o.
Straining it changes the flavor the most, in my experience. It filters out the pepper skins, seeds, carrot bits, etc which add a significant portion of the flavor. I find it more astringent and less sweet after straining. At that point, I'd prefer to make "sport peppers" (fermented peppers and garlic left whole while the vinegar solution is used as a sauce).
Blending it to a fine paste seems to have less of an effect on the flavor, but it makes it a lot hotter. I'd assume that's because it releases more of the capsicum in the seeds. It also removes the variability you get with a chunky sauce (e.g. sweet bit, then hot bit). Whether that's good or bad is a matter of opinion, but I rather like the variability.
Re: El Fuego Viviente Chili Sauce
#10Chiles are the vegetable. Chili is the meat and bean stew-like concoction.
Possibly in your particular corner of the world - but preferred spellings for Chili/Chilli/Chile vary all over the place.
In fact I imagine the reason you spell the vegetable one way and the recipe the other is that they're both regional variations of the same word from different places too.